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US 6,565,909 B1Granted
Stable whipped frostings
AssigneeThe Pillsbury Company
InventorsVictor Tsangmin Huang, Fern Alane Panda, Diane Rae Rosenwald
Life of this patent
Estimating the term…
Abstract
A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous phase gel rather than by manipulation of the composition of the shortening phase. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin.
Claims32
A frosting comprising:
- (a) an aqueous phase comprising
- (i) an aqueous phase gel comprising water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin, wherein the amount of water is less than or equal to about 21 weight percent based on the weight of the frosting, the maltodextrin has a dextrose equivalent (DE) value of about 5 to less than 20, and inulin has a molecular weight comparable to that of maltodextrin having a DE value of about 5 to less than 20;
- (ii) an aqueous phase emulsifier;
- (iii) sucrose in an amount that exceeds the amount that can dissolve in the aqueous phase;
- (b) a shortening phase comprising
- (i) shortening having a Solids Fat Index (SFI) less than about 12 percent at 104° F. (40° C.);
- and
- (ii) a shortening phase emulsifier,
- wherein the frosting has a density of about 0.7 to about 1.0 g/cc.
6 more elements
A frosting comprising:
- (a) maltodextrin in an amount of about 6 to about 18 weight percent based on the weight of the frosting, wherein the maltodextrin has a dextrose equivalent (DE) value in the range of 5 to less than 20;
- (b) water in an amount of about 13 to about 21 weight percent based on the weight of the frosting;
- (c) sucrose in an amount of about 33 to about 60 weight percent based on the weight of the frosting;
- (d) shortening in an amount of about 15 to about 27 weight percent based on the weight of the frosting;
- (e) aqueous phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting;
- and
- (f) shortening phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting,
- wherein the frosting has a density of about 0.7 to about 1.0 g/cc.
5 more elements
A method of making a frosting comprising:
- (a) preparing an aqueous phase gel comprising water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin, wherein the amount of water is less than or equal to about 21 weight percent based on the weight of the frosting, the maltodextrin has a dextrose equivalent value of about 5 to less than 20, and the inulin has a molecular weight comparable to that of maltodextrin having a dextrose equivalent value of about 5 to less than 20;
- (b) forming a frosting composition by mixing the aqueous phase gel with an aqueous phase emulsifier, a shortening phase emulsifier, shortening having a Solids Fat Index less than about 12 percent at 104° F. (40° C.), and sucrose in an amount exceeding the amount that can dissolve in an aqueous phase of the frosting composition;
- and
- (c) whipping the frosting composition to a density of about 0.7 g/cc to about 1.0 g/cc to form a whipped frosting.
1 more element
A method of making a frosting comprising:
- (a) preparing an aqueous phase gel comprising water and about 26 to about 58 weight percent maltodextrin based on the weight of the gel composition;
- (b) forming a frosting composition comprising the gel composition, sucrose, an emulsifier, and shortening, wherein the frosting composition comprises
- (i) maltodextrin in an amount of about 6 to about 18 weight percent based on the weight of the frosting composition having dextrose equivalent (DE) in the range of about 5 to less than 20;
- (ii) water in an amount of about 13 to about 21 weight percent based on the weight of the frosting composition;
- (iii) sucrose in an amount of about 33 to about 60 weight percent based on the weight of the frosting composition;
- (iv) shortening in an amount of about 15 to about 27 weight percent based on the weight of the frosting composition;
- (v) aqueous phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting composition;
- (vi) shortening phase emulsifier in an amount of about 0.1 to about 1.5 weight percent based on the weight of the frosting composition;
- and
- (c) whipping the frosting composition to a density from about 0.7 g/cc to about 1.0 g/cc to form a whipped frosting.
7 more elements
Dependencies are inferred from the claim text.